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I am still to meet a person who doesn’t like ice-cream in my friend’s circle. We had a get together at home last September. Day before the get together I had to come up with a full vegan (no egg) dessert as few of our friends joining were fully vegan on that particular day. I had never tried making any ice creams before and as I had plenty sweet strawberries at home I thought why not I try this. Thanks to my dearest friends Diana and Nitha who always support all my ideas, I decided to try that. My mom was with me here in states and she is my biggest motivator. No matter what terrible result I do she always finds something positive even in that. But this time lady luck (my mom with her milk powder idea) helped me create this wonderful recipe. I would say this is a very easy recipe and I have tried it few times after the first time and I have always got consistent result. So here you go…the eggless easy strawberry ice cream (my munchkin’s fav).

Ingredients*********

Fresh Strawberry – 15nos (Choose juicy and sweet ones)

Powdered Sugar – 2 tsp (Depending on the sweetness of strawberries)

Heavy Whipped Cream – 16 oz (473 ml)

Sweet condensed milk – 13 oz (375g)

Milk Powder – ¼ cup

Pink Color (Optional) – Strawberry pulp would give the color, so I haven’t used it.

Method:*******

Wash, clean the strawberries.

Chop them into small pieces.

Grind them in the blender. Keep the pulp aside.

Add heavy whipped cream in a mixing bowl (refrigerate at least for an hour before use) and whisk it for 3 minutes (If in a standing mixer or if whisking by hand for about 5 minutes). End result should be the soft and fluffy look.

Add milk powder to this. Slightly stir.

Add the sweet condensed milk and the strawberry pulp.

Mix it all together and add the sugar as needed.

Use parchment paper and transfer the content in an air tight container.